Singapore’s market enclaves feature a vibrant hodgepodge of Southeast Asian produce, spices, herbs and condiments
Situated along maritime routes of the ancient silk road, Southeast Asia has long been a key trading region, particularly for spices. Along with bustling trade, people, religions and cultures intermingled. While similarities grew, each country’s uniqueness held fast too. The region’s produce illustrates this duality very well.
In Singapore, where a melting pot of cultures meet, market enclaves are rich with unusual Southeast Asian ingredients. Yet one comes across similar produce, such as shrimp paste, coconuts or mangoes, with varying differences in sights, smells and uses. Each nuance brings the richness of the region in sharper focus; as the colloquial saying goes, things can be ‘same-same but different’.
AROMAS OF MYANMAR
On Sundays, Peninsula Plaza, also known as Little Burma, is a hive of activity. Many Myanmars head here for the mall’s conveniences, chief of which are the provision shops on the third floor offering anything from fresh fruits and vegetables to dried goods and daily necessities. Another draw is the bevy of basement eateries serving up freshly cooked Burmese grub such as lahpet thoke or pickled tea leaf salad, and mohinga, a rice noodles and fish-based soup, often considered the country’s national dish.
This story is from the July/August 2018 edition of WINE&DINE.
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This story is from the July/August 2018 edition of WINE&DINE.
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